This is one dish of chicken, noodles and rice combined together and it’s something that we used to eat at home in India. It’s a firm favourite with everyone I know in India and maybe all around the world? It’s simple, it’s easy and it tastes fantastic!
2 nests of egg noodles
2-3 tbsp sunflower oil
1 medium onion, thinly sliced
3 cloves of garlic, finely chopped
3cm root ginger, finely chopped
1 green chilli, finely chopped
½ cabbage, thinly sliced
1 tsp caster sugar
4 chicken thighs, skinless and boneless, diced small
2 tbsp chilli bean sauce
2 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
Spring onions to finish
Chilli oil to finish
Cook the rice in boiling salted water until it’s nearly done. Take off the heat and drain. In another pan of boiling salted water, cook two nests of egg noodles according to the packet instructions and drain when cooked.
Heat the oil in a pan and then add the sliced onion. Cook on a medium heat for five minutes and when they start to soften, add the finely chopped garlic, ginger and chilli, cooking for one more minute.
Next, add the sliced cabbage to the pan and stir fry for a few minutes. To help it caramelise, add a teaspoon of caster sugar. When the cabbage has started to colour, add the chopped chicken to the pan and cook for six to seven minutes, or until the chicken is cooked.
Add the chilli bean sauce, dark and light soy sauces and oyster sauce and stir into the cabbage and chicken, and then stir in the noodles. Add the cooked rice to the noodle mixture, stir to combine and cook through on a high heat.
Serve with some chopped spring onions and a drizzle of chilli oil.